INGREDIENTS:8 endives, sliced in ½ inch slices (discard core end)
1 lb. prawns, peeled and deveined
4 medium tomatoes, peeled, seeded and chopped
4 Tbsp. minced fresh parsley
6 green onions, chopped
1 small garlic clove, minced
2 Tbsp. butter (substitute 3 Tbsp. chicken stock if desired)
½ cup heavy cream (optional)
4 baby white endives, sliced in half lengthwise
as needed, olive oil, minced herbs (sage, rosemary, oregano, etc.), salt, pepper and lemon juice DIRECTIONS:Marinate the halved endives in the flavored olive oil for 5 minutes and grill on a medium BBQ fire. Heat the butter in a large nonstick skillet; add sliced endives and green onions, saute on high heat for 1 minute; add garlic, prawns and cream. Cook another 2 minutes or until prawns are cooked but endive is still a little al dente. Add chopped tomatoes, season with salt and pepper and saute for 30 seconds.
Divide between 4 warm plates, sprinkle with parsley, and garnish with grilled endive halves. SERVINGS:4 servings From: PHOTO CREDIT:Photo Credit: CVS CALIFORNIA ENDIVEtm
